Wednesday 27 April 2011

A Poem a Week- Charlotte Mew


Domus Caedet Arborem

Ever since the great planes were murdered at the end of the gardens,
The city, to me, at night has the look of a spirit brooding crime:
As if the dark houses watching the trees from dark windows
Were simply biding their time.
- Charlotte Mew



So I have decided that I need some structure to this blog,  I love poetry but hardly ever think to just get out one of my poetry books and read a couple of poems, so hopefully posting, and thinking about a poem a week will get me back into it.
This week I have decided to start with Charlotte Mew, a little known early 20th century poet, who I discovered in an anthology and piqued my interest with just the first stanza of one of her poems, entitled 'Afternoon Tea' which begins 


Please you, excuse me, good five-o'clock people,

   I've lost my last hatful of words,
And my heart's in the wood up above the church steeple,
   I'd rather have tea with -- the birds.


I feel that is such a lovely wistful image, the rest of the poem is a tad uncharacteristicall sentimental and victorian, but her "last hatful of words" drew me in. Charlotte Mew, was described by Virgina Woolf as 'very good and interesting and unlike anyone else', for Thomas Hardy she was the 'best living woman poet' and when she fell on hard times at the end of her life, several leading poets and authors including Hardy petitioned for her to be granted a civil pension writing:
  "As she is a poet, writing poetry of a rare kind, she may not be widely known for many years.  We feel that it would be a wise and gracious act, worthy of a great people, to give to this rare spirit the means of doing her work until the work can appraise and reward it." 
The world is now starting to be able to appreciate her and she is being gradually rediscovered. 
I wanted to post 'On the Road to the Sea', simultaneously tender, possessive and utterly enthralling, i do not usually like 'love' poems as they tend to be rather sappy but this is certainly not that and I find it strikes that chord whereby it feels 'true', however it is too long for a blog post really, so I chose a considerably shorter poem of Mew's. Living in a city, the vision of malevolent houses and tamed gardens killing the wilderness is haunting, especially when if you think about it houses look quite a lot like faces....
Do read 'On the Road to the Sea', if you enjoy her this website has several of her poems, and also had a biography of her life.

Saturday 23 April 2011

Dutch Apple Pie Cake/Muffins

So, as the many posts are testament to, I'm still supposed to be essay writing, so am procrastinating on here instead. Continuing on with the theme of past (and future) bakes, here is another of my standards. I cannot remember which book this is originally from out of the many cookbooks my dad owns (will update when I find it) but this is the version I have in my recipe collection which has probably been tweaked a bit anyway. It is perennially scrumptious and works well both as a cake to have with tea (or just munched) or as a pudding with custard, it is best eaten on the same day of baking because of crunchy topping goes soggy after a bit, but because of all the apple it actually stays moist for ages meaning should be still good for a few days after if kept in an airtight tin (saying that i can't vouch for it because its usually eaten rather speedily in our house so I haven't actually seen how long it could last). The photo of the muffins is the only one I could find on my computer but will update with a better photo when I next make this again.




Dutch Apple Pie Cake/Muffins

  1. Preheat Oven 200°C
  2.  Sift together
    • 250g plain flour
    • 150g Caster Sugar or ½ Caster Sugar and ½ Soft Brown Sugar depending on what you  have
    • 3 teaspoons baking powder
    • 1 teaspoon salt
    • 2 teaspoon cinnamon (ish, add more or less as you like)
  3. In separate bowl mix batter
    • 1 beaten egg
    • 175 ml milk
    • 75 ml oil (e.g. sunflower)
  4.  Pour batter into flour – mix
  5.  Fold in 225g apples – peeled and cut into chunks - (I use about 2 medium sized cooking apples you don’t have to be too precise) and you can add raisins too if you feel like it.
  6.  Pour into greased 8-inch round cake tin or spoon into muffin cases
  7.  Mix topping
    • 100g sugar
    • 3 tablespoons flour
    • 2 tablespoons softened butter
    • 1 teaspoon cinnamon
    • It should get a consistency of breadcrumbs
  8.  Sprinkle on top
Bake 25-30 mins at 200 C  - (I find it usually needs quite a bit longer than this but after ½ an hr the top will be done and crunchy. Test with a knife in the deepest part and if still gooey inside cover with foil and put it in again, checking regularly)

Enjoy!

Cuddle

CUDDLE POWER!!!

Friday 22 April 2011

The Ryan O'Reilly Band

So a few weeks ago a friend invited me spur of the moment to see a band play in a tiny venue near Kings X, having nothing better to do, fancying a bit of live music and trusting my friend's music taste I joined her. The venue was tiny and as they were the first band on out of a list of about 6, there were only three other people there when the Ryan O'Reilly Band started their set, but soon enough more people began filtering in from the bar drawn by the catchy bluesy folky sound. Anyway  I have had their EP 'Emily' almost on repeat the last few days, it complements the sunshine perfectly! so here it is, have a listen, its on spotify too :D


Sticky Almond and Lemon Cake - Gluten Free

Righty, so as I'm supposed to be working on an essay and so feel like it would be to much of a procrastination to bake (plus I am severely low on ingredients), I decided to relive past glories and post one of my favourite and moorish cakes. This is a gluten and dairy-free cake which is supposed to be that way and consequently yummy for everyone whether they have dietary restrictions or not, I myself am completely omnivorous but with several celiac freinds and relatives I find this is always a crowd pleaser!


 Sticky Almond and Lemon Cake

  1. Separate 4 Large eggs
  2. Beat together, until pale
    • yolks
    • 175g Caster sugar
  3. Whisk whites until stiff peaks form
  4. Fold whites into the yolk mix (gently)
  5. Add
    • 225g Ground Almonds
    • 1tsp baking powder (gluten free if making for celiacs)
    • 1 (small) tsp almond essence (not too much its very powerful)
  6. If making cupcakes spoon into cases, or if making a cake pour into 7” tin
  7. Sprinkle flaked almonds liberally over the top of the cake(s)
  8. Bake in a preheated oven
    • Cupcakes - 200°C for about 15/20 mins
    • Cake (tin) - 180°C for a good 45mins+ Keep an eye on it, it should be light brown on top and a skewer should come out clean.
Just before the cake(s) is about to come out make your lemon drizzle syrup
  1. Combine in a pan
    • Zest and Juice of 1 lemon
    • 50g Caster Sugar
    • 100ml Boiling Water
  2. Boil until reduced by at least 1/2
When your cake is out of the oven and still in its tin poke holes in the top with a skewer and pour the syrup over, don’t worry about the holes for the cupcakes. You want your cake and the syrup still to be hot at this point.

If you have any syrup left combine with some icing sugar to make a light lemony icing glaze and pour over when the cake has cooled.

Enjoy!!